Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Minestrone Soup 3.1 (170) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 10 cups; serves 8 This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living. Ingredients For the Beans ¾ cup dried cannellini beans (5 ounces) ½ large onion 1 bay leaf For the Soffritto ⅓ cup extra-virgin olive oil 1 large rib celery, very finely chopped 1 medium carrot, very finely chopped 1 large onion, very finely chopped For the Soup 1 medium leek, white and pale-green parts only, quartered lengthwise, cut into ¼-inch slices, rinsed well 3 cloves garlic, minced 2 large ribs celery, cut into ¼-inch slices 2 medium carrots, cut on the diagonal into ¼-inch slices 6 ounces small red potatoes (about 7), cut into ½-inch pieces 1 medium zucchini, quartered lengthwise, cut into ¼-inch slices 4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup) 1 can (14 ½ ounces) whole peeled plum tomatoes with juice, crushed 1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into ½-inch strips ¼ head savoy cabbage, cored and very thinly sliced (about 2 cups) 4 cups Vegetable Stock 1 rind (3 inches) Parmigiano-Reggiano cheese 1 bay leaf ⅛ teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper Martha's Pesto Directions Make beans: Cover beans with cold water by 2 inches in a bowl. Refrigerate 8 to 12 hours. Drain. Bring 8 cups water to a boil in large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans. Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes. Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, and red-pepper flakes; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour. Add beans. Cover; cook until tender, 1 to 1 1/2 hours. Serve topped with pesto if desired. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating. Print